CN106722811A - A kind of crucian fragrance thick gravy and preparation method thereof - Google Patents

A kind of crucian fragrance thick gravy and preparation method thereof Download PDF

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Publication number
CN106722811A
CN106722811A CN201611123803.1A CN201611123803A CN106722811A CN 106722811 A CN106722811 A CN 106722811A CN 201611123803 A CN201611123803 A CN 201611123803A CN 106722811 A CN106722811 A CN 106722811A
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CN
China
Prior art keywords
crucian
parts
thick gravy
fragrance
flavoring
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Pending
Application number
CN201611123803.1A
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Chinese (zh)
Inventor
杨钟江
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Xinchang Yangcheng Tian Shrimp Catering Management Co Ltd
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Xinchang Yangcheng Tian Shrimp Catering Management Co Ltd
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Priority to CN201611123803.1A priority Critical patent/CN106722811A/en
Publication of CN106722811A publication Critical patent/CN106722811A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a kind of crucian fragrance thick gravy and preparation method thereof, it is made up of following raw material:Fresh crucian meat, vegetable oil, Bai Jiang, shallot, long handle greens pepper, red wine, clear soup, paste flavor soy sauce, refined salt, rock sugar, monosodium glutamate, suitable quantity of water, flavoring;The preparation method of use is comprised the following steps:(1) crucian meat pulp is made stand-by;(2) flavoring bag is made standby;(3) soup stock is obtained standby;(4) flavoring bag is put into after being heated in soup stock and is filtered, obtain baste standby;(5) crucian meat pulp is put into baste, adds monosodium glutamate, used small fire instead after boiling and endure slowly, natural cooling obtains crucian fragrance thick gravy.The crucian fragrance thick gravy that the present invention makes, with fragrance striking the nose, taste is aromatic, mouthfeel is unique, and nutritive value enriches, and with good health physical therapy effect, its process is simple, technology is easily mastered, and substantially increases production efficiency, is suitable to popularization and application.

Description

A kind of crucian fragrance thick gravy and preparation method thereof
Technical field
The present invention relates to a kind of edible thick gravy and preparation method thereof, more particularly to a kind of crucian fragrance thick gravy and its making side Method.
Background technology
Ground rice is one of universal traditional food of south China, and often with this as breakfast, it is that first rice bubble rises to people, Grinding is turned to be starched and is filtered dry, and is carried into powder ball and is boiled heat, then squeezes out root root ground rice, then one is rolled into a ball into water and is obtained.Ground rice sheet Body is tasteless, it is critical only that the soup i.e. thick gravy for seasoning, and the taste of thick gravy is not only relevant with formula, the method for making It is the weight factor for determining thick gravy taste, the thick gravy of each hotel owner has respective formula and all changed in traditional formula Enter, the thick gravy for boiling gained there is also some differences, and its soup stock composition is single, be essentially all the simple very low bone of concentration Head soup coordinates some flavorings and edible oil to be made, and the class such as flavoring and edible oil of most of hotel owner's additions differs, mouthfeel Not good, nutritional ingredient is low, nutritive value shortcoming.Some hotel owners increase spice simply to increase mouthfeel, consumer eat up after meeting Feel mouth parched and tongue scorched, easily get angry.Even some illegal businessmans also make the flavoring of ground rice, trench oil quality using waste oil It is extreme difference, extremely unhygienic, it is peroxide value, acid value, the unedible oil of moisture severe overweight, this kind of oil is eaten, white blood cell can be destroyed And alimentary canal mucous membrane, cause food poisoning, have a strong impact on healthy.
With the improvement of living standards, requirement of the people to daily bread is improved constantly, while exquisite nutrition is balanced Also the peculiar flavour of food is pursued, the Seasoning gravy for ground rice is of less types in the market, and nutritive value has certain office It is sex-limited, also lack the local flavor of uniqueness, and also preparation method is complex, it is difficult to meet growing consumer market demand and people The concept of modern health that increasingly updates.
The content of the invention
Make simple it is an object of the invention to provide one kind, mouthfeel is unique, the crucian fragrance thick gravy that is of high nutritive value and Its preparation method.
In order to solve the above technical problems, the technical solution that the present invention is provided is as follows:
A kind of crucian fragrance thick gravy, is made up of the raw material of following weight portion:100~150 parts of fresh crucian meat, vegetable oil 5~10 parts, 1~3 part of white ginger, 1~3 part of shallot, 2~5 parts of long handle greens pepper, 5~10 parts of red wine, 80~200 parts of clear soup, paste flavor soy sauce 3~6 parts, 5~7 parts of refined salt, 2~6 parts of rock sugar, 1~2 part of monosodium glutamate, suitable quantity of water, 8~15 parts of flavoring;Described flavoring includes The raw material of following weight:0.1~0.3 part of kaempferia galamga, 1~2 part in one's early teens, 1~2 part of dried orange peel, 0.1~0.3 part of black pepper, 1~2 part of Radix Glycyrrhizae, 0.2~0.4 part of fructus cannabis, 0.2~0.4 part of flaccid knotweed herb, 0.5~1 part of winter daphne, 0.2~0.4 part of the red sage root, Ligusticum wallichii 0.02~0.04 part;
The preparation method of described crucian fragrance thick gravy, comprises the following steps:
(1) fresh crucian meat is chosen, is cleaned, it is ample in discharging water to scald to some semi-ripe condition, pull cleaning out, then entering pulverizer is carried out Size degradation, obtains crucian meat pulp stand-by;
(2) vegetable oil is placed in pot, when oil temperature rises to 50~60 DEG C, add kaempferia galamga, in one's early teens, dried orange peel, black pepper, Radix Glycyrrhizae, fructus cannabis, flaccid knotweed herb, winter daphne, the red sage root and Ligusticum wallichii, slow fire are fried 20~30 minutes, are taken out and are loaded in gauze bag, obtain flavoring Bag is standby;
(3) vegetable oil is placed in pot again, when oil temperature rises to 50~60 DEG C, adds white ginger, shallot, long handle greens pepper stir-frying fragrant, Red wine, clear soup, refined salt, rock sugar, suitable quantity of water and paste flavor soy sauce are added, slow fire boils, and obtains soup stock standby;
(4) the flavoring bag obtained by step (2) is put into the soup stock obtained by step (3) and is cooked by slow fire 1.5~2 hours, The soup stock filtering that heating is finished, removes solid impurity, obtains baste standby;
(5) the crucian meat pulp obtained by step (1) is put into the baste obtained by step (4), adds monosodium glutamate, be well mixed, Use small fire after boiling instead to endure at leisure 30~40 minutes, natural cooling obtains crucian fragrance thick gravy.
Preferably, the raw material shallot for being used in described step (3), its making includes, shallot is broken into knot.
Preferably, in described step (2) and (3), the vegetable oil for using is rapeseed oil.
The beneficial effects of the invention are as follows:
The present invention uses scientific and reasonable preparation method, and the crucian fragrance thick gravy made, with fragrance striking the nose, taste is fragrant Dense, mouthfeel is unique, with the addition of the rational nourishing food of various ratios, and nutritive value enriches, with good health physical therapy effect, Meet the requirement of health diet now;Present invention process is simple, and technology is easily mastered, and substantially increases production efficiency, is suitable to push away Wide application.
Specific embodiment
With reference to embodiment, the present invention is further illustrated, but the present invention is not only limited to implement in detail below Example.
Embodiment 1:
A kind of crucian fragrance thick gravy, is made up of the raw material of following weight portion:100 parts of fresh crucian meat, 5 parts of vegetable oil, White 1 part of ginger, 1 part of shallot, 2 parts of long handle greens pepper, 5 parts of red wine, 80 parts of clear soup, 3 parts of paste flavor soy sauce, 5 parts of refined salt, 2 parts of rock sugar, monosodium glutamate 1 Part, suitable quantity of water, 8 parts of flavoring;Described flavoring includes the raw material of following weight:0.1 part of kaempferia galamga, 1 part in one's early teens, 1 part of dried orange peel, 0.1 part of black pepper, 1 part of Radix Glycyrrhizae, 0.2 part of fructus cannabis, 0.2 part of flaccid knotweed herb, 0.5 part of winter daphne, 0.2 part of the red sage root, Ligusticum wallichii 0.02 part;
The preparation method of described crucian fragrance thick gravy, comprises the following steps:
(1) fresh crucian meat is chosen, is cleaned, it is ample in discharging water to scald to some semi-ripe condition, pull cleaning out, then entering pulverizer is carried out Size degradation, obtains crucian meat pulp stand-by;
(2) vegetable oil is placed in pot, when oil temperature rises to 50 DEG C, add kaempferia galamga, in one's early teens, it is dried orange peel, black pepper, sweet Grass, fructus cannabis, flaccid knotweed herb, winter daphne, the red sage root and Ligusticum wallichii, slow fire are fried 20 minutes, are taken out and are loaded in gauze bag, obtain flavoring bag standby With;
(3) vegetable oil is placed in pot again, when oil temperature rises to 50 DEG C, adds white ginger, shallot, long handle greens pepper stir-frying fragrant, then add Enter red wine, clear soup, refined salt, rock sugar, suitable quantity of water and paste flavor soy sauce, slow fire boils, and obtains soup stock standby;
(4) the flavoring bag obtained by step (2) is put into the soup stock obtained by step (3) and is cooked by slow fire 1.5 hours, heating The soup stock filtering for finishing, removes solid impurity, obtains baste standby;
(5) the crucian meat pulp obtained by step (1) is put into the baste obtained by step (4), adds monosodium glutamate, be well mixed, Use small fire after boiling instead to endure at leisure 30 minutes, natural cooling obtains crucian fragrance thick gravy.
Embodiment 2:
A kind of crucian fragrance thick gravy, is made up of the raw material of following weight portion:150 parts of fresh crucian meat, 10 parts of vegetable oil, White 3 parts of ginger, 3 parts of shallot, 5 parts of long handle greens pepper, 10 parts of red wine, 200 parts of clear soup, 6 parts of paste flavor soy sauce, 7 parts of refined salt, 6 parts of rock sugar, monosodium glutamate 2 parts, suitable quantity of water, 15 parts of flavoring;Described flavoring includes the raw material of following weight:0.3 part of kaempferia galamga, in one's early teens 2 Part, 2 parts of dried orange peel, 0.3 part of black pepper, 2 parts of Radix Glycyrrhizae, 0.4 part of fructus cannabis, 0.4 part of flaccid knotweed herb, 1 part of winter daphne, 0.4 part of the red sage root, Ligusticum wallichii 0.04 part;
The preparation method of described crucian fragrance thick gravy, comprises the following steps:
(1) fresh crucian meat is chosen, is cleaned, it is ample in discharging water to scald to some semi-ripe condition, pull cleaning out, then entering pulverizer is carried out Size degradation, obtains crucian meat pulp stand-by;
(2) vegetable oil is placed in pot, when oil temperature rises to 60 DEG C, add kaempferia galamga, in one's early teens, it is dried orange peel, black pepper, sweet Grass, fructus cannabis, flaccid knotweed herb, winter daphne, the red sage root and Ligusticum wallichii, slow fire are fried 30 minutes, are taken out and are loaded in gauze bag, obtain flavoring bag standby With;
(3) vegetable oil is placed in pot again, when oil temperature rises to 60 DEG C, adds white ginger, shallot, long handle greens pepper stir-frying fragrant, then add Enter red wine, clear soup, refined salt, rock sugar, suitable quantity of water and paste flavor soy sauce, slow fire boils, and obtains soup stock standby;
(4) the flavoring bag obtained by step (2) is put into the soup stock obtained by step (3) and is cooked by slow fire 2 hours, having heated Complete soup stock filtering, removes solid impurity, obtains baste standby;
(5) the crucian meat pulp obtained by step (1) is put into the baste obtained by step (4), adds monosodium glutamate, be well mixed, Use small fire after boiling instead to endure at leisure 40 minutes, natural cooling obtains crucian fragrance thick gravy.
In the above embodiment of the present invention, the raw material shallot used in described making step, its making includes, shallot is beaten Cheng Jie;The vegetable oil used in described making step is rapeseed oil.
The embodiment of the present invention uses scientific and reasonable preparation method, the crucian fragrance thick gravy made, with fragrance striking the nose, taste Road is aromatic, mouthfeel is unique, with the addition of the rational nourishing food of various ratios, and nutritive value enriches, with good health-care physiotherapeutic Effect, meets the requirement of health diet now;Its process is simple, technology is easily mastered, and substantially increases production efficiency, is suitable to push away Wide application.
Embodiment above is only that the preferred embodiment of the present invention is described, and not the scope of the present invention is entered Row is limited, and on the premise of design spirit of the present invention is not departed from, those of ordinary skill in the art do to technical scheme The various modifications for going out and improvement, all should fall into the protection domain of claims of the present invention determination.

Claims (3)

1. a kind of crucian fragrance thick gravy, it is characterised in that be made up of the raw material of following weight portion:Fresh crucian meat 100~150 Part, 5~10 parts of vegetable oil, 1~3 part of white ginger, 1~3 part of shallot, 2~5 parts of long handle greens pepper, 5~10 parts of red wine, clear soup 80~200 Part, 3~6 parts of paste flavor soy sauce, 5~7 parts of refined salt, 2~6 parts of rock sugar, 1~2 part of monosodium glutamate, suitable quantity of water, 8~15 parts of flavoring;It is described Flavoring including following weight raw material:0.1~0.3 part of kaempferia galamga, 1~2 part in one's early teens, 1~2 part of dried orange peel, black Hu 0.1~0.3 part of green pepper, 1~2 part of Radix Glycyrrhizae, 0.2~0.4 part of fructus cannabis, 0.2~0.4 part of flaccid knotweed herb, 0.5~1 part of winter daphne, the red sage root 0.2~0.4 part, 0.02~0.04 part of Ligusticum wallichii;
The preparation method of described crucian fragrance thick gravy, comprises the following steps:
(1) choose fresh crucian meat, clean, it is ample in discharging water to scald to some semi-ripe condition, pull cleaning out, then enter pulverizer carry out it is broken Solution, obtains crucian meat pulp stand-by;
(2) vegetable oil is placed in pot, when oil temperature rises to 50~60 DEG C, add kaempferia galamga, in one's early teens, it is dried orange peel, black pepper, sweet Grass, fructus cannabis, flaccid knotweed herb, winter daphne, the red sage root and Ligusticum wallichii, slow fire are fried 20~30 minutes, are taken out and are loaded in gauze bag, obtain flavoring bag It is standby;
(3) vegetable oil is placed in pot again, when oil temperature rises to 50~60 DEG C, adds white ginger, shallot, long handle greens pepper stir-frying fragrant, then add Enter red wine, clear soup, refined salt, rock sugar, suitable quantity of water and paste flavor soy sauce, slow fire boils, and obtains soup stock standby;
(4) the flavoring bag obtained by step (2) is put into the soup stock obtained by step (3) and is cooked by slow fire 1.5~2 hours, heating The soup stock filtering for finishing, removes solid impurity, obtains baste standby;
(5) the crucian meat pulp obtained by step (1) is put into the baste obtained by step (4), adds monosodium glutamate, be well mixed, boiled After use small fire instead and endure at leisure 30~40 minutes, natural cooling obtains crucian fragrance thick gravy.
2. a kind of preparation method of crucian fragrance thick gravy according to claim 1, it is characterised in that described step (3) The middle raw material shallot for using, its making includes, shallot is broken into knot.
3. a kind of preparation method of crucian fragrance thick gravy according to claim 1, it is characterised in that described step (2) (3) in, the vegetable oil for using is rapeseed oil.
CN201611123803.1A 2016-12-08 2016-12-08 A kind of crucian fragrance thick gravy and preparation method thereof Pending CN106722811A (en)

Priority Applications (1)

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Application Number Priority Date Filing Date Title
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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107173774A (en) * 2017-06-12 2017-09-19 岭南师范学院 A kind of sea food flavor boils in a covered pot over a slow fire juice and preparation method thereof
CN107455729A (en) * 2017-08-24 2017-12-12 宁夏红山河食品股份有限公司 A kind of taste fast food culinary art dip with sweet and sour flavor and preparation method thereof
CN109567137A (en) * 2018-11-27 2019-04-05 彭新成 A kind of crucian health care sauce and preparation method thereof

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107173774A (en) * 2017-06-12 2017-09-19 岭南师范学院 A kind of sea food flavor boils in a covered pot over a slow fire juice and preparation method thereof
CN107455729A (en) * 2017-08-24 2017-12-12 宁夏红山河食品股份有限公司 A kind of taste fast food culinary art dip with sweet and sour flavor and preparation method thereof
CN109567137A (en) * 2018-11-27 2019-04-05 彭新成 A kind of crucian health care sauce and preparation method thereof

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